Indulge in the perfect balance of tangy and sweet with this Raspberry Lemon White Chocolate Cheesecake. This delightful dessert combines the bright acidity of lemon with the sweetness of raspberries and the creamy richness of white chocolate for a truly memorable treat.
Whether you’re hosting a dinner party or simply craving something special for yourself, this cheesecake delivers impressive flavors without requiring professional baking skills. The vibrant raspberry swirl against the pale lemon backdrop creates a stunning presentation that’s as beautiful as it is delicious.
Why You’ll Love This
- No baking required – this is a no-bake cheesecake that sets in the refrigerator
- Perfect balance of tart lemon, sweet white chocolate, and bright raspberry flavors
- Can be prepared ahead of time, making it ideal for entertaining
- Small batch recipe yields just 4 servings – perfect for intimate gatherings
- Stunning presentation with minimal effort – the raspberry swirl creates a beautiful effect
Ingredients
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 cup fresh raspberries
- ¼ cup granulated sugar
- 1 tsp lemon juice
- 1 tbsp cornstarch + 1 tbsp water (slurry)
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 eggs
- 1 tbsp lemon zest
- ¼ cup lemon juice (freshly squeezed)
- ½ cup sour cream
- 1 tsp vanilla extract
- ½ cup white chocolate chips, melted
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of a 9-inch springform pan and bake for 8 minutes. Let cool.
- In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Simmer for 5 minutes, mashing the raspberries. Stir in the cornstarch slurry and cook until thickened. Strain through a sieve to remove seeds and let cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Mix in lemon zest, lemon juice, sour cream, and vanilla. Stir in the melted white chocolate until fully combined.
- Pour half of the cheesecake batter over the cooled crust. Drizzle half of the raspberry sauce and swirl with a knife. Add the remaining cheesecake batter and swirl in the rest of the raspberry sauce. Bake at 325°F (163°C) for 50-55 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool inside with the door slightly open. Chill for at least 4 hours, preferably overnight.
- Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe whipped cream on top and garnish with fresh raspberries and a lemon slice.
Tips & Variations
- For a firmer cheesecake, add 1 teaspoon of gelatin bloomed in 1 tablespoon of cold water and dissolved in 1 tablespoon of hot water.
- Substitute the graham cracker crust with crushed shortbread cookies or gingersnaps for a different flavor profile.
- Make this dessert gluten-free by using gluten-free graham crackers or cookies for the crust.
- For a more intense lemon flavor, add an additional teaspoon of lemon zest to the filling.
- Try blackberries or strawberries instead of raspberries for a different berry variation.
- For a boozy twist, add 1 tablespoon of limoncello to the cheesecake mixture.
Serving Suggestions
This Raspberry Lemon White Chocolate Cheesecake is delicious on its own, but you can elevate it with a few simple accompaniments. Serve with a dollop of freshly whipped cream and additional fresh raspberries on the side. A light dusting of powdered sugar or white chocolate shavings on top adds an elegant finishing touch.
For a complete dessert experience, pair with a cup of Earl Grey tea or a glass of sparkling wine. The citrus notes in both complement the lemon in the cheesecake beautifully.
Notes
- The cheesecake can be stored in the refrigerator for up to 3 days, covered with plastic wrap.
- For clean slices, dip your knife in hot water and wipe dry between cuts.
- The cheesecake should be slightly jiggly in the center when done – it will continue to set as it chills.
- Allow cream cheese to fully soften at room temperature for at least 30 minutes before mixing to avoid lumps.
FAQs
Can I freeze this cheesecake?
Yes, you can freeze this cheesecake for up to 1 month. Wrap individual slices or the whole cheesecake tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before serving.
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work well for the sauce. There’s no need to thaw them first; simply cook them as directed in the recipe. For garnish, however, fresh raspberries are recommended.
Why did my white chocolate seize when I added it to the cream cheese?
This can happen if the white chocolate is too hot or the cream cheese is too cold. Make sure the melted white chocolate has cooled slightly and that your cream cheese is at room temperature before combining them.
Can I make this in a regular pie dish instead of a springform pan?
Yes, you can use a 9-inch pie dish instead. Line it with parchment paper with overhang on the sides to help lift the cheesecake out for cleaner slicing.
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